Best 2 Honey Pumpkin Bread Recipes

Honey pumpkin bread is a delightful treat that combines the warm, comforting flavors of pumpkin and honey with the moist, tender texture of bread. This versatile treat can be enjoyed for breakfast, as a snack, or for dessert, and it makes a wonderful addition to any fall gathering. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for bakers of all skill levels, and the delicious results are sure to please everyone who tries it.

Let's cook with our recipes!

PUMPKIN BREAD PUDDING WITH DUTCH HONEY SYRUP

Pumpkin Bread Pudding With Dutch Honey Syrup image

I invented this because I don't like dry bread puddings but prefer the moist rich variety. So here is my version of an old favorite. Rich and moist but less sweet and thus the option of Dutch Honey #71143 for a topping. The family has dubbed it a favorite.

Provided by Maeven6

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

10 cups whole wheat bread (1 loaf)
6 eggs
3 -3 1/2 cups milk (whole works best)
1 cup brown sugar
1 (15 ounce) can pumpkin
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg (optional)
1/2 teaspoon ginger (optional)
1/4 teaspoon cardamom (optional)
1/2-1 cup raisins
1 -2 cup chopped walnuts

Steps:

Place the bread crumbs in a large oversize bowl. The measurements need to be close but no need for exactness here. You can use any unflavored bread, challah, white, even raisin bread. Stale is best but not dry.
In another medium bowl beat the eggs.
Add 3 cups milk, sugar, pumpkin and spices in the bowl and mix well with a wire whisk.
Pour the egg and milk mixture into the bread crumbs and stir. Let the bread soak up the milk and add more milk if it is too dry. It may vary depending on your bread.
Add raisins and nuts.
Pour into a well sprayed large casserole dish if it has a lid it will be better. It needs 1-2 inches of head space. Add milk if needed to fill holes.
Cover with lid or foil and bake at 350 degrees for about 1 hour or until a skewer comes out clean. This will or should stay moist and soft not dry.
You may also use a crockpot on low for 4-6 hours. Your crockpot liner works well in the oven too.
While it is cooking make the Dutch Honey (recipe #71143). Just in case you have a sweet tooth in the house.
Serve cool, cold, warm, or hot. Trust me it is good in all forms.

Nutrition Facts : Calories 238.1, Fat 11, SaturatedFat 2.8, Cholesterol 101.5, Sodium 71.8, Carbohydrate 29.7, Fiber 1.2, Sugar 22.3, Protein 7.2

HONEY - SWEET POTATO (OR PUMPKIN) BREAD

Honey - Sweet Potato (Or Pumpkin) Bread image

This delicious quick bread is just perfect with a cup of tea or coffee. Spicy, moist, not too sweet, great texture. Made up with some of the ingredients required for the challenging RSC 2004 Contest!

Provided by evelynathens

Categories Quick Breads

Time 1h40m

Yield 2 loaves

Number Of Ingredients 16

Ingredients

1 cup honey
1/2 cup vegetable oil (I used a light olive)
2 extra large eggs
1 1/2 cups sweet potatoes or 1 1/2 cups pumpkin puree
2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup buttermilk
2 tablespoons balsamic vinegar
1 teaspoon vanilla extract
3/4 cup chopped toasted walnuts (optional) or 3/4 cup pecans (optional)
1/2 cup golden raisin (optional)

Steps:

Preheat oven to 375F; butter and flour two 9x5-inch loaf pans.
In a large bowl, whisk together oil, honey (if you measure out the oil first, and then put honey in the oiled measuring cup, the honey will come out easier) eggs and sweet potato puree until creamy.
In a small bowl, combine both flours, sugar, baking soda, salt and spices.
In a measuring cup, combine buttermilk, balsamic vinegar and vanilla extract.
Fold dry ingredients into sweet potato mixture, alternating with buttermilk; mix until just combined; if using pecans and/or raisins, toss them with 1 tblsp flour and fold them into the batter quickly; scrape batter into prepared loaf pans and bake for about 60 minutes, or until breads test done when toothpick is inserted into centre and comes out clean; if bread appears to be browning too quickly, tent loosely with some foil and continue baking (I did this about 1/2 an hour into baking).
Cool in pan for 10 minutes before removing.
Note: Like most quick breads (and cakes), this slices up best a day after baking- I couldn't wait!

Tips:

Use fresh pumpkin purée. Fresh pumpkin purée will give your bread a more intense pumpkin flavor. To make your own pumpkin purée, simply roast a pumpkin until tender, then scoop out the flesh and purée it in a food processor or blender.
Don't overmix the batter. Overmixing the batter will make your bread tough. Mix the ingredients just until they are combined.
Let the bread cool completely before slicing it. This will help the bread to hold its shape and prevent it from crumbling.
Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 2 months.

Conclusion:

Honey pumpkin bread is a delicious and easy-to-make treat that is perfect for fall. With its moist texture, sweet pumpkin flavor, and crunchy pecans, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a simple and delicious dessert, give honey pumpkin bread a try.